Deviled Chicken from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the chicken according to preceding recipe. Mince the meat fine. Make a sauce by putting into a saucepan one Tablespoonful of butter, and as it melts add one onion, minced very fine; a sprig of...
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Ingredients
- A Chicken
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- An Onion
- A Bay Leaf
- A Sprig of Parsley
- ½ Clove of Garlic
- A Glassful of White Wine
- A Pint of Water
- A Teaspoonful of Prepared Mustard
- Salt
- Pepper
- A Dash of Cayenne
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